Functional characteristics of composite flour made from fermented cassava flour and soy protein concentrate containing porang glucomannan
In this study, the functional characteristics of composite flour from fermented cassava flour (FCF) and soy protein concentrate (SPC) containing porang glucomannan (PGM) were examined. The composite flour was made from FCF and SPC (9:1). PGM was added at 0, 4, 8, and 12 g in 100 g of composite flour...
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| Format: | Conference or Workshop Item |
| Language: | English |
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Institute of Physics
2023
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/285988/1/Anggraeni_2023_IOP_Conf._Ser.%20_Earth_Environ._Sci._1168_012040.pdf |
| _version_ | 1811138993468735488 |
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| author | Anggraeni, Andian Ari Triwitono, Priyanto Lestari, Lily Arsanti Harmayani, Eni |
| author_facet | Anggraeni, Andian Ari Triwitono, Priyanto Lestari, Lily Arsanti Harmayani, Eni |
| author_sort | Anggraeni, Andian Ari |
| collection | UGM |
| description | In this study, the functional characteristics of composite flour from fermented cassava flour (FCF) and soy protein concentrate (SPC) containing porang glucomannan (PGM) were examined. The composite flour was made from FCF and SPC (9:1). PGM was added at 0, 4, 8, and 12 g in 100 g of composite flour. Wheat flour (WF) and FCF were also evaluated to study each ingredient's effect. The functional characteristic studied included solvent retention capacity (SRC), oil binding capacity (OBC), emulsion properties, foaming properties, and least gelation concentration. SPC or PGM increased the SRC for water, sodium carbonate, and lactic acid. Adding PGM to the composite flour increased the OBC value. However, SPC slightly decreased the emulsion activity, and PGM decreased the emulsion activity completely. FCF did not have emulsion stability at all, and the presence of SPC or PGM could not improve the emulsion stability. The foam capacity of composite flour containing PGM at the level of 4 and 8 g in 100 g flour did not significantly (p<0.05) differ from that of wheat flour. PGM was able to keep the foam stability of the composite flour. These composite flours might be used to produce cookies. © Published under licence by IOP Publishing Ltd. |
| first_indexed | 2024-09-25T03:59:01Z |
| format | Conference or Workshop Item |
| id | oai:generic.eprints.org:285988 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-09-25T03:59:01Z |
| publishDate | 2023 |
| publisher | Institute of Physics |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2859882024-05-17T01:35:25Z https://repository.ugm.ac.id/285988/ Functional characteristics of composite flour made from fermented cassava flour and soy protein concentrate containing porang glucomannan Anggraeni, Andian Ari Triwitono, Priyanto Lestari, Lily Arsanti Harmayani, Eni Food technology In this study, the functional characteristics of composite flour from fermented cassava flour (FCF) and soy protein concentrate (SPC) containing porang glucomannan (PGM) were examined. The composite flour was made from FCF and SPC (9:1). PGM was added at 0, 4, 8, and 12 g in 100 g of composite flour. Wheat flour (WF) and FCF were also evaluated to study each ingredient's effect. The functional characteristic studied included solvent retention capacity (SRC), oil binding capacity (OBC), emulsion properties, foaming properties, and least gelation concentration. SPC or PGM increased the SRC for water, sodium carbonate, and lactic acid. Adding PGM to the composite flour increased the OBC value. However, SPC slightly decreased the emulsion activity, and PGM decreased the emulsion activity completely. FCF did not have emulsion stability at all, and the presence of SPC or PGM could not improve the emulsion stability. The foam capacity of composite flour containing PGM at the level of 4 and 8 g in 100 g flour did not significantly (p<0.05) differ from that of wheat flour. PGM was able to keep the foam stability of the composite flour. These composite flours might be used to produce cookies. © Published under licence by IOP Publishing Ltd. Institute of Physics 2023 Conference or Workshop Item PeerReviewed application/pdf en https://repository.ugm.ac.id/285988/1/Anggraeni_2023_IOP_Conf._Ser.%20_Earth_Environ._Sci._1168_012040.pdf Anggraeni, Andian Ari and Triwitono, Priyanto and Lestari, Lily Arsanti and Harmayani, Eni (2023) Functional characteristics of composite flour made from fermented cassava flour and soy protein concentrate containing porang glucomannan. In: IOP Conference Series: Earth and Environmental Science, 05/11/2022 - 07/11/2022, Banyuwangi. |
| spellingShingle | Food technology Anggraeni, Andian Ari Triwitono, Priyanto Lestari, Lily Arsanti Harmayani, Eni Functional characteristics of composite flour made from fermented cassava flour and soy protein concentrate containing porang glucomannan |
| title | Functional characteristics of composite flour made from fermented cassava flour and soy protein concentrate containing porang glucomannan |
| title_full | Functional characteristics of composite flour made from fermented cassava flour and soy protein concentrate containing porang glucomannan |
| title_fullStr | Functional characteristics of composite flour made from fermented cassava flour and soy protein concentrate containing porang glucomannan |
| title_full_unstemmed | Functional characteristics of composite flour made from fermented cassava flour and soy protein concentrate containing porang glucomannan |
| title_short | Functional characteristics of composite flour made from fermented cassava flour and soy protein concentrate containing porang glucomannan |
| title_sort | functional characteristics of composite flour made from fermented cassava flour and soy protein concentrate containing porang glucomannan |
| topic | Food technology |
| url | https://repository.ugm.ac.id/285988/1/Anggraeni_2023_IOP_Conf._Ser.%20_Earth_Environ._Sci._1168_012040.pdf |
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